METHOD FOR OBTAINING FRUIT-BERRY JELLY FOOD PRODUCT Russian patent published in 2021 - IPC A23L21/12 A23L2/00 

FIELD: food industry.

SUBSTANCE: invention relates to a composition of a fruit and berry jelly food product and a method of making it. The jelly product can be used directly in the form of a jelly or as a raw material for preparing a drink. A fruit and berry jelly food product is proposed, including fruit and berry puree, ginger extract, a sweetener, a structurant, an acidifier, in which fructose and glucose-fructose syrup are used as a sweetener in a ratio of 1:(1.0-1.3), with the following content of the primary components, wt%: fruit and berry puree - 15-20; sweetener - 60-70; dry ginger extract - 0.3-0.5; structurant - 0.5-1.0; acidifier - 0.55-0.65; water is the rest, moreover, pectin is used as a structurant, or a mixture of pectin and xanthan gum, or a mixture of pectin and carboxymethyl cellulose CMC, or a mixture of pectin, xanthan gum and CMC is used a structurant. In this case, the product additionally contains a flavoring agent - natural extracts of raspberries, or black currants, or cranberries, or lemon, or sea buckthorn, and also additionally contains a preservative. Also proposed is a method of making fruit and berry jelly food product, which includes the stages at which: A) a mixture of a part of fructose and dry ginger extract is prepared in the ratio (2.5-3.5) :(0.9-1.1), or a mixture of a part of fructose, dry ginger extract in the ratio (2.5-3.5) :(0.9-1.1) and a CMC structurant is prepared; B) fruit and berry puree is cooked; C) with constant stirring, the mixture of stage A) is added to the fruit and berry puree and the resulting mixture is heated in the reactor to 65-75°C; D) a portion of the fructose required by the recipe and the glucose-fructose syrup are put into the reactor, and the ratio of the glucose-fructose syrup to the total fructose according to the recipe is (1.0-1.3):1; E) an aqueous suspension of the remaining fructose and a structurant is prepared and put into the reactor at 90-95°C, and pectin is used as a structurant, or a mixture of pectin and xanthan gum with a ratio of fructose: pectin: xanthan gum components of (2.8-3.2):(0.9-1.1):( 0.045-0.055), and the aqueous suspension is prepared at a temperature of 90-100°C with stirring until the pectin is completely dissolved; E) the resulting product is cooled to 55-65°C, an acidifier and, if necessary, flavorings and preservatives are added.

EFFECT: invention makes it possible to obtain a product that has a unique structure of soft jelly, soluble in water and not subject to syneresis during storage at different temperatures, and which exhibits immunomodulatory properties, contains a natural sweetener and belongs to the category of low-calorie foods.

5 cl, 2 tbl, 5 ex